Hot Cross Buns

"Shhh don't tell Mom I have posted the secret recipe here. I will be in the doghouse, she doesn't share this with anyone but I feel more people should be trying these. They are the best, far out does my grandma's and my aunts. Mom donates a pan of these for the local 4-H Cake Bingo every Easter. Someone should have kept track over the last 20 some years how much her buns have raised for the club.. Follow Instructions carefully. Time does not include resting rising time."
photo by Probably This photo by Probably This
photo by Probably This
photo by Probably This photo by Probably This
photo by Probably This photo by Probably This
photo by May I Have That Rec photo by May I Have That Rec
photo by May I Have That Rec photo by May I Have That Rec
Ready In:
24 buns




  • Mix yeast, sugar and scalded cooled down milk and water together and set aside till yeast starts to bubble.
  • In mixer mix shortening and sugar together and add one egg at a time mixing in completely before adding another egg. Mix well after last egg.
  • Sift 6 cups of flour into separate bowl.
  • Mix 3 cups of flour into the yeast mixture, mix till smooth.
  • Add Raisins.
  • Add shortening, sugar and egg mixture.
  • Take one cup of flour and add salt and cinnamon to it and mix it into dough. (To stop the cinnamon from lumping up in the dough).
  • Knead in remaining cups of flour till dough is smooth.
  • Place in greased bowl and allow to rise until double in size.
  • Form buns then using clean scissors snip a cross into the tops of each bun.
  • Beat egg yolk and water together and brush over tops of each bun.
  • Bake at 400 for 15-20 minutes.
  • When cooked and cooled use piping bag and form cross with your favorite white icing.

Questions & Replies

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  1. Anonymous
    How do I form buns,what kind of pan do I use and how do I prepare it? Thanks for the help. Ree


  1. honeylamb.kathy
    These were SOOOOO good!! I used quite a bit more flour~and they still tasted light and yummy. I substituted the raisons for cherry flavored cranraisons~my kids LOVED them. Another thing I tried~I cut them in half and toasted them & spread on butter & sprinkled sugar & cinnamon on them~they were a huge hit with the kids!!
  2. wedrinkteaere
    I made a half batch of these for Easter Sunday. Even though I got slightly confused by the instructions, i did not ruin them and they turned out beautifully! I added some nutmeg and allspice to the flour, as well as I used currants. These are fabulous and the only thing wrong with them is that they are so delightful you may end up eating too many. KennKonn: Your mother's recipe was not posted in vain :) THANK YOU!!
  3. auntie chicken
    This is a keeper. The buns were light and airy and oh so tasty. One tweak to make them richer. I added half and half instead of milk. Delish!
  4. Catherine R.
    This is great--we made with craisins because my toddler refuses raisins. However, I will say we need at least a cup more flour, maybe more, to make the dough kneadable. It was super sticky!
  5. Probably This
    These were so GOOD! They dough itself is just slightly sweet, but the glaze is of course quite sweet so you can add as much or as little as you want. They made a great breakfast and afternoon snack.


  1. Husker Fan
    This recipe brings back so many fond memories of family holiday gatherings! My grandmother made these for every family gathering. She never wrote her recipes down, just from memory. So this recipe taste almost exactly like hers. She used currants in place of raisins. But these are fantastic! Thanks for posting this wonderful recipe!!


<p>I love to bake, I love to cook and I have a nasty cookbook/recipe fetish (looking at my mom's and grandma's collections Its genetic I think!!). I also collect Pillsbury Dough Boy things. I am very anal and competetive when it comes to my food...I like to entertain but find I over do it.<br /><br />I am married to my best friend, we have two kids and have been married?10 1/2 years. We are not fussy eaters except the hubby hates beets. I can live with that one thing. <br /><br />I grew up on a mixed ranch just east of the Sask/AB border south of Lloydminster. I grew up around horses and cattle. I love going home back to the animals and the farm. I spent a lot of my childhood with my grandma. She was a wonderful baker who went through the depression, I learned so much from her from her experiences. I love making her "heritage" recipes, brings my childhood back for my children and my brothers who enjoyed the treats. Her Blueberry muffin recipe is one of my absolute favorite. When I was still at home I was put in charge of meals at harvest time from the time I was old enough to use the stove. I loved coming home from school to make a big meal to haul out the field. All my friends when home to sit in front of the tv and I stood at the stove. <br /><br />I grew up in the local 4-H club, spent 10 years as a member. I am still a huge supporter of our club and very proud of its history. My mom and I organized a 50th Anniversay cookbook in 1997. It is probably my most used paper cookbook...zaar being my most used online of course. <br /><br />I love to can. I started with Aunt Lori's salsa a few years ago. I have expanded to jams, jellies, pickles,..whatever catches my eye at the time. I am a berry picker and love that fresh fruit to make the homemade jams and jellies. Being raised in Sask we have the opportunity to pick a variety of wild berries...Saskatoons, pincherries, chokecherries, strawberries, raspberries, blueberries, thorn apples, gooseberries,currents...we have picked them all. <br /><br />I will rarely post anything less than a 4 star review and most of the time just won't post a review until I have tried the recipe a second time. It could be my error. I don't count the dayhome kids opinion in my ratings because they like something one day and hate it the next <br /><br /><img src="" alt="" /></p>
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